As I may have mentioned, I have lately developed a bit of a thing for pea butter. Not some sort of pea-infused dairy butter, but the real deal, the pure green fat of tender garden peas laboriously isolated and concentrated, and spread on toast. I first had it when I was visiting the Modernist Cuisine laboratory/kitchen in Seattle last month, and now I very much want more.
How practical is the high-tech 50-pound Modernist Cuisine cookbook for the amateur cook? Can I make my own pea butter? Here's what I tried.